Braised Chicken with Tomatoes, Olives, and Fennel

Serves : 6

Comments: This recipe requires a slow-cooker. A hearty, flavorful chicken dish that is delicious served over rice or with crusty bread to sop up the juices.

 

Ingredients:

  • 3 tablespoons olive oil
  • 4 pounds chicken thighs, skin on and bone-in (about 6-8 thighs)
  • 2 medium-to-large bulbs fennel, fronds removed and sliced cross-wise
  • 1 medium onion, sliced into rings
  • 2 cups dry red wine
  • 6 ounces pitted kalamata olives with their brine
  • 1 (28 ounce) can whole, peeled tomatoes
  • salt and pepper

Instructions:

Heat the olive oil in a large skillet over medium heat. Cooking 3 to 4 at a time (as many as will fit in the skillet without crowding), cook the thighs on one side until golden brown, about 3-5 minutes. Flip and cook until browned on the other side. Season with a bit of salt and pepper, and transfer to a slow-cooker. Repeat until the remaining thighs have been browned and transferred to the slow-cooker.

Add the sliced fennel and onions to the skillet. Saute, stirring rapidly, to coat the vegetables in oil and to start them lightly browning, about 2 minutes. The vegetables will still look mainly raw but a few will be browned. Add the red wine and stir briskly, scraping up any browned bits on the bottom of the pan. Turn off heat, and pour wine-vegetable mixture into the slow-cooker. Add the olives and the tomatoes. Set slow-cooker to low and cook for 6 hours. Taste, adjust seasonings with additional salt and pepper, and serve.